Tomato Soup

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Tomato Soup
Tomato soup is very satisfying to eat when you know you have made it yourself. It takes no time at all and although the recipe calls for ripe tomatoes I always use a can of chopped tomatoes unless I have a glut of homegrown tomatoes that I want to use up. The vegetarian cook Sarah Brown makes tomato soup using tomato puree so please don't feel a cheat at not using fresh tomatoes. If you don't have stock then use stock cubes or yeast extract and dried herbs. Add a little soy sauce or a couple tablespoons of sherry.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
1/2 pint per person
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
1/2 pint per person
Ingredients
Instructions
  1. Fry the onion in the butter until soft.
  2. Add the chopped tomatoes either fresh or tinned and cook over a low heat with a lid on the pan until soft and pulpy, stirring occasionally to avoid browning.
  3. Add the potato, herbs and stock and simmer until the potato is soft approx. 15 - 20 minutes.
  4. Liquidise the soup and put it back in the pan to reheat and adjust the seasoning. Add a little sugar if the taste is too tarte.
  5. If adding the cream do not let the soup boil.
Recipe Notes

The soup can be garnished with extra chopped herbs or crutons.

If freezing the soup do so without adding the cream.

The soup can still be made and enjoyed with dried herbs and stock made of a vegetable stock cube or yeast extract.

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